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 Seasonal Farm-to-Table Ingredients

For foodies heading to Israel, you will be pleasantly surprised by the abundance of fresh produce available year-round; whether you are going out for a elegant chef’s meal, heading to the shuk to collect your own delicacies, or even stopping for some delicious street food. Here is a list of what to look for in season while you’re tasting your way through the country’s delicious offerings.

Winter Must-haves: Chestnuts, grapefruit, persimmons, pomegranates, pomelo, quince, strawberries, beets, butternut squash, cauliflower, eggplant, fennel, Jerusalem artichoke, kohlrabi, leeks, pumpkin, sweet peppers, sweet potatoes (batata), and swiss chard (mangold).

Spring Must-haves: Avocado, bananas, cherry tomatoes of all colors, including yellow and orange, plus the watermelon versions which are striped, clementines, dates, garlic (peak season), melons, oranges, papaya, passion fruit (granadillas), pears.

Summer Must-haves:
Green and red grapes, cherries, lychee, peaches, plums, nectarines, watermelon, prickly pears (sabras), asparagus, beets, broccoli, carrots, corn, cucumbers.

Fall Must-haves: Apples, Asian pears, carambola (star fruit), guavas, kiwi, mangoes, oranges, papaya,  persimmons, pineapple, carrots, corn, courgettes, cucumbers, eggplant, fennel, garlic, Jerusalem artichoke.

Herbs all year round: Basil, celery, chives, coriander, dill, flat leaved parsley, leeks, mint (locally known as ‘nana’), spring onions, sprouts, thyme.

Beloved Middle Eastern Spices and Herbs: Zaatar, aniseed, hawaij, baharat, bay leaves, carob, kimmel (caraway), cardamon, cumin, fennel, saffron, sage, sumac and turmeric.